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Vanilla Garlic is my nifty food blog that I tinker at with essays about life and food that I like to think are humorous or thoughtful. I also work as a freelance writer and a cookbook author. Whether I succeed at any of this debatable.

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Thursday, November 23, 2006

These cupcakes were inspired by the Vosges Chocolates Naga chocolate bar. After trying it, I was inspired to try and make a cupcake version. This one really hit the mark. I decided to utilize a pumpkin cake, because damn, I lurvs me some pumpkin curry. It seriously rocks my socks.

The cake itself is just sweet enough to and makes for a shibby dessert. But after you bite into it, a moment later the spice hits, and intrigues you enough to take another. The curry warms your mouth and creates an exotic and slightly spicy cupcake. The chocolate ganache adds some extra sweetness and another layer of flavor, enforcing the Indian theme that defines this cupcake. The coconut helps cool down the spice and a bit and adds a slightly fruity taste to it all.

I used half semisweet chocolate and half milk chocolate since that is what I had. I think a semisweet and bittersweet mix would have been great too. It's really all a matter of taste. Spice wise, make sure you keep tasting as you go and adjust to fit your style. I know I added a little extra black pepper and whatnot to meet my taste. I also picked up a cheap little pastry bag as well! I wish I had a few more choices for tips, but ah well. At least I'm finally getting some practice in with one of these things.

Sweet, spicy, and bold is the Naga cupcake. It's good karma all around.

2) Whisk together the flour, baking powder, soda, salt, and spices. Set aside.

3) Whisk together the sugars, butter, and eggs. The add the dry ingredients and whisk them in. Whish in pumpkin puree. Taste and adjust spices.

4) Put into cupcakes papers about halfway. Bake until they spring back to touch and a cake tester comes out clean. About 18-22 minutes. Rotate pan after 15 minutes if your oven is sketchy for even baking. Transfer to a wire rack and let cool.

NOTE: Curry powder consists of nutmeg, coriander, cayenne, black pepper, tumeric, cloves, and ginger So you can make your own. The spice in this cake is all really to taste; I added a bit more nutmeg, tumeric, black pepper, and cayenne to fit my particular taste since I really wanted a more pronounced spice and heat.

Melly, Maybe you could use finely chopped almonds instead or just omit the coconut altogether.For anyone else that does like coconut (like me), its even better toasted before you garnish the cupcakes with it. Just brown it in a skillet over low heat. :)

Hey, you're leaving a comment! That's pretty darn cool, so thanks. If you have any questions or have found an error on the site or with a recipe, please e-mail me and I will reply as soon as possible.~Garrett